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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cashew Chicken Casserole Recipe

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This recipe for Cashew Chicken Casserole is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup processed American cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8oz) sliced water chestnuts, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/3 cups milk
1 can (14oz) chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed saltine crackers (about 20)
3/4 cup cashew halves
Directions:
Directions:
In a greased 13 x 9 baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and REFRIGERATE OVERNIGHT. Toss butter and cracker crumbs; sprinkle over casserole. Bake, uncovered, at 350 for 35-40 minutes or until macaroni is tender.
Number Of Servings:
Number Of Servings:
6

 

 

 

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